Kale Salad with Lemon Dressing

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Once, at ABC Kitchen in New York City, I had an amazing kale salad. So I thought I’d give it a try to replicate at home. Imagine my surprise when my kids went from saying “Do I have to try it?” to “This kale salad is delicious! Can I have more?” When I made it a second night in a row, my little one shouted, “YAY! Kale salad again!”

I know. I have a weird family. But it really is good. And easy to make.

Kale Salad with Lemon Dressing

Make sure the kale is really fresh and happy looking. Then wash it in a salad spinner. I add salt to the water and really massage the kale to soften it up a bit. Rinse it two or three times, then roll up the leaves and chop into thin bits.

Toss with this dressing:

Lemon Dressing

½ lemon

1 Tablespoon white wine vinegar

Salt (to taste)

4 Tablespoons olive oil

Grate some of the lemon’s skin (about a third to a half of it). I used Meyer lemons for this, but you can use regular lemons. Use organic since you are using the peel. Squeeze the juice into a bowl with the grated skin.

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